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Smoky Chickpea and Kale Salad

Smoky Chickpea and Kale Salad with Roasted Corn, Tomato, and Feta

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Recipe Details


This kale and romaine salad is so jam-packed with tasty mix-ins, you’ll discover something new to love in every bite. Chickpeas tossed in smoked paprika roast with corn and tomatoes until crispy before joining the greens. We top with salty feta, then toss everything in a creamy, garlicky dressing. If any dish is worthy of becoming back-pocket favorite, it’s this one.


  • Vegetarian
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 660
  • Protein 23g
  • Total Carb 54g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • romaine heart
    romaine heart
  • curly kale
    4 ounces
    curly kale
  • ear corn
    ear corn
  • lemon
  • chickpeas
    1 can
  • smoked paprika
    1/4 teaspoon
    smoked paprika
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • garlic
    1 clove
  • mayonnaise
    2 packets
  • Dijon mustard
    1 packet
    Dijon mustard
  • chives
    1/8 ounce
  • crumbled feta cheese
    4 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Halve romaine heart lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Stack kale leaves and roughly chop, discarding long stems. Sprinkle ¼ teaspoon salt over kale leaves and, using your hands, massage until beginning to soften, 1-2 minutes. Shuck corn, discarding husks and silk; slice off kernels, discarding cob. Halve lemon.

  2. Season chickpeas and vegetables

    Season chickpeas and vegetables

    Drain and rinse chickpeas. Pat 1 cup chickpeas dry with paper towel. On 1 half of baking sheet, toss chickpeas with smoked paprika, ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. On other half of sheet, toss whole grape tomatoes and corn with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired.

  3. Roast chickpeas and vegetables

    Roast chickpeas and vegetables

    Roast chickpeas and vegetables until chickpeas are browned and crisp and corn and tomatoes have softened, 12-15 minutes.

  4. Make garlic paste

    Make garlic paste

    While chickpeas and vegetables roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer garlic paste to a large bowl (big enough for the salad).

  5. Make dressing and toss kale

    Make dressing and toss kale

    To bowl with garlic paste, add mayonnaise, mustard, juice of 1 lemon, ⅛ teaspoon salt, and pepper as desired and whisk to combine. Whisking continuously, add 2 tablespoons olive oil to fully combine. Add kale to bowl with dressing and toss to coat, then set aside to marinate at room temperature until ready to serve (this will help further soften the kale leaves so it can soak up the dressing).

  6. Plate smoky chickpea and kale salad

    Plate smoky chickpea and kale salad

    Once chickpeas and vegetables are roasted, add romaine to bowl with kale and toss to coat. Divide salad between serving plates. Top with smoky chickpeas and roasted corn and tomatoes. Cut chives into 1-inch pieces and sprinkle over top. Garnish with feta and dig in!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

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  • 2. Get your customized box.

    2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.